Pineapple and Grilled Corn Salsa

This recipe was inspired as I was cooking jerk chicken on the grill and needed something other than a green salad (boring) to go along with the meal. Good thing for that big ol’ ripe pineapple I just conveniently happened to have sitting on the kitchen counter.

Yes, I’m on a bit of a pineapple kick right now. Every week, I can’t help but pick up a whole pineapple as I walk by the display in the produce section at my local grocery store. The sweet smell of pineapple just gets me all giddy inside.

It’s a simple recipe with no-fuss ingredients and oh-so-tasty that I have to refrain from just eating it by the spoonful, with or without the chicken. With diced pineapples, grilled corn straight off the barbeque, some sweet pepper and lime juice, I had myself a sweet and tangy salsa to go with my Savoury Jerk Chicken. Delicious.


  • 1/2 pineapple, cored
  • 2 corn on the cobs, grilled
  • 1/2 red pepper (any sweet pepper will do)
  • 1 lime
  • 1 tbsp cilantro (or more if you love cilantro like I do!)
  • 1/2 tsp black pepper, ground

Dice the pineapple and red pepper and mix together in a bowl. Slice the grilled corn kernels off the cob and add to the mixture.

Finely mince the cilantro and add, along with the ground black pepper and the juice from the lime into the bowl.

Stir well and let sit 10-15 minutes before serving.


Recipe Keynotes: A sweet and tangy salsa bursting with flavour.

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